This tortellini soup is the perfect for winter warmer for days when you’re short on time, but need a nutritious and delicious meal.
Do you always have time to cook meals from scratch?
No? Me neither!
But, you still want healthy meals on those days, right?
Yep, me too!
On days like that, store-bought is your best friend. But, read the packaging and choose correctly. Avoid foods that contain trans fats (e.g. hydrogenated vegetable oil). That are high in refined sugar (>10g per seving). And that are high in saturated fat (>5g per 100g).
My tortellini soup is straightforward to make. The main ingredients you need are tortellini (any variety will do), vegetables, tofu (or any other protein), and vegetable or chicken broth. The recipe is pefectly balanced with carbohydrates, protein and fat, such that its glycaemic load is 0. Simply put, it has a negligible effect on your blood sugar levels.
Bookmark this recipe if you’re insulin resistant, diabetic or monitoring your blood sugar – it is perfect for you.
Effortless tortellini soup with mixed vegetables and tofu
- 100g spinach and ricotta tortellini
- 150g frozen mixed vegetables
- 1 small garlic clove, finely chopped
- 1 tablespoon vegetable seasoning or 1 stock cube
- 100g firm tofu, cut into small cubes
- Large handful fresh parsley, roughly chopped
- Black pepper, to taste
- Add approximately 300ml of boiling water to a medium saucepan. Add garlic, vegetable seasoning and mixed vegetables to the pan then cook for 6 minutes.
- Add tofu and tortellini. Cook for 3 minutes or until the tortellini is tender and floats to the top. Stir in fresh parsley then take the pan off the heat.
- To serve, transfer to a bowl, sprinkle black pepper and extra fresh parsley. You can add parmesan and a drizzle of olive oil if you wish.
If you want depth of flavour, add red or white wine vinegar
- Serving Size: Serves 1
- Calories: 402
- Sugar: 5.6g
- Fat: 15.9g
- Saturated Fat: 5.2g
- Carbohydrates: 37.2g
- Fiber: 11.2g
- Protein: 27.2g